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Yoghurt
types
Individual
processes
Legislation
Energy
requirements
Suppliers
Other
sites
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- Characterised
by having the sharp acidic taste of yoghurt, combined with the coldness
of ice-cream
- Contain
high levels of sugar and stabilisers and emulsifiers, which are
required for the freezing process to maintain the air-bubble structure
- Is
prepared by freezing and stirring a pasteurized mix containing :
- milk
fat,
- sweeteners,
- stabilizers
- yoghurt,
and
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may contain flavours and/or fruit.
- is
divided into two categories, namely
- soft
frozen yoghurt and
- hard
frozen yoghurt.
Now
for the detailed flow diagram of
| small
to medium scale processing |
click
here
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medium
to large scale processing
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| For the energy requirements |
click
here |
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For
a print version of the complete process for frozen yoghurt
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